Variation
Add grilled chicken or chickpeas for a boost of protein.
Lunch · Side Dish · Salad · Italian-American
Chilled Pasta Salad With Pesto
This chilled pasta salad combines al dente rotini with zesty basil pesto and fresh vegetables for the perfect summer side dish.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Boiling and Cooling
- 1
Al Dente Timing
Cook pasta in heavily salted boiling water for 1 minute less than package directions.
- 2
The Cold Shock
Drain pasta and immediately plunge into an ice bath or rinse under very cold running water.
Tip: Rinsing removes excess starch and prevents the noodles from sticking together or getting mushy.
How to Make Chilled Pasta Salad With Pesto
Total time: 25 min · Yields 6 servings
- 1
Cook the Pasta
Bring a large pot of water to a rolling boil and add plenty of salt. Cook the rotini until al dente, usually about 8 to 9 minutes. Drain the pasta and rinse under cold water until it is completely cooled to the touch.
- 2
Whisk the Dressing
In a large mixing bowl, whisk together the basil pesto, extra virgin olive oil, and lemon juice. This thins the pesto slightly so it coats every spiral of the pasta evenly without being clumpy.
- 3
Combine Ingredients
Add the cooled pasta to the bowl with the pesto dressing. Toss thoroughly using two large spoons until all the pasta is vibrant green. Add the halved cherry tomatoes, sun-dried tomatoes, and mozzarella pearls.
- 4
Fold and Season
Gently fold in the toasted pine nuts and fresh arugula. Taste and adjust seasoning with sea salt and black pepper as needed. The flavors will mute slightly once chilled, so be generous with the seasoning.
- 5
Chill and Set
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the pasta to absorb the aromatic oils from the pesto.
Chef's Tips
- Always salt your pasta water like the sea to ensure the noodles are seasoned from the inside out.
- If making 24 hours in advance, reserve half of the pesto and toss it in right before serving to refresh the moisture.
- Toast pine nuts in a dry skillet over medium heat for 3 minutes until golden for maximum nutty flavor.
What to Serve with Chilled Pasta Salad With Pesto
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in chilled glass bowls
- Garnish with a lemon wedge
- Pair with a crisp glass of Pinot Grigio
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap pine nuts for slivered almonds or walnuts if preferred.
Variation
Add a pinch of red pepper flakes for a subtle spicy kick.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Further reading
Frequently asked questions
Can I make this chilled pasta salad the night before?
Yes, it is excellent for meal prep. Just keep in mind that pasta absorbs sauce as it sits, so you may want to add a splash of olive oil or extra pesto right before serving to restore the glossy texture.
Why is my chilled pasta salad dry?
Pasta is porous and acts like a sponge. If the salad is dry, it likely means the pasta absorbed the oil. To fix this, always rinse the pasta well in cold water to stop the cooking and add a tablespoon of oil to the pesto to create a moisture barrier.
Do I have to rinse the pasta for a cold salad?
For a cold salad, yes. Rinsing removes the surface starch that usually helps warm sauces cling. In a cold application, that starch will make the salad gluey and cause the noodles to clump together.
What is the best pasta shape for pesto pasta salad?
Short, textured shapes like rotini, fusilli, or gemelli are best because their twists and ridges trap the pesto and small ingredients like pine nuts.
Is pesto pasta salad healthy?
It can be! This version uses heart-healthy fats from olive oil and nuts, plus fresh vegetables. To make it even healthier, use whole-wheat or chickpea pasta for extra fiber.
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